Physicochemical characterization of sangorache natural colorant extracts (Amaranthus quitensis L.) prepared via spray- and freeze-drying

IF 1.9 Q2 AGRICULTURE, MULTIDISCIPLINARY AIMS Agriculture and Food Pub Date : 2023-01-01 DOI:10.3934/agrfood.2023019
M. Quelal, E. Villacrés, K. Vizuete, A. Debut
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Abstract

In this study, we sought to prepare sangorache encapsulate (Amaranthus quitensis L.) by spray- and freeze-drying, using three different concentrations (3, 5 and 7%) of the encapsulating agent, maltodextrin. To atomize the powder, we used a Buchi mini spray-dryer B-290 with three inlet temperatures (140, 160 and 180 ℃) and a laboratory freeze dryer with a −0.8 bar pressure for 4 days. During atomization, the powders presented lower moisture content and water activity with the addition of maltodextrin; however, there were no significant changes in the moisture of the freeze-dried powders. Colorimetric analysis revealed that the luminosity (L) and chroma (C) values changed as maltodextrin concentration increased. The structures of particles were examined by scanning electron microscopy (SEM) SEM, and very different morphological characteristics resulted from the two drying methods. Also, apparent density, hygroscopy and dissolution testing revealed significant differences between the powders. Sangorache antioxidant compounds were preserved to a greater extent by applying low concentrations of the encapsulating agent and by the freeze-drying technique. The natural colorant from sangorache inflorescences could serve as an additive to improve food color in the industry.
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喷雾和冷冻干燥法制备山茱萸天然着色剂提取物的理化性质
本研究以三种不同浓度的麦芽糖糊精(maltodextrin)为包封剂,分别采用喷雾和冷冻干燥法制备山楂酸胶囊(Amaranthus quitensis L.)。为了雾化粉末,我们使用了Buchi迷你喷雾干燥机B-290,有三个入口温度(140、160和180℃)和实验室冷冻干燥机,压力为- 0.8 bar,持续4天。在雾化过程中,加入麦芽糖糊精后粉末的含水量和水活度降低;然而,冻干粉的水分没有明显的变化。光度(L)和色度(C)值随麦芽糊精浓度的增加而变化。通过扫描电镜(SEM)对颗粒的结构进行了观察,发现两种干燥方法所产生的颗粒形态特征有很大的不同。此外,表观密度、吸湿性和溶解性测试也显示了粉末之间的显著差异。采用低浓度的包封剂和冷冻干燥技术,更大程度地保存了桑戈拉奇抗氧化化合物。从桑戈拉奇花序中提取的天然着色剂可作为食品添加剂用于改善食品色泽。
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来源期刊
AIMS Agriculture and Food
AIMS Agriculture and Food AGRICULTURE, MULTIDISCIPLINARY-
CiteScore
3.70
自引率
0.00%
发文量
34
审稿时长
8 weeks
期刊介绍: AIMS Agriculture and Food covers a broad array of topics pertaining to agriculture and food, including, but not limited to:  Agricultural and food production and utilization  Food science and technology  Agricultural and food engineering  Food chemistry and biochemistry  Food materials  Physico-chemical, structural and functional properties of agricultural and food products  Agriculture and the environment  Biorefineries in agricultural and food systems  Food security and novel alternative food sources  Traceability and regional origin of agricultural and food products  Authentication of food and agricultural products  Food safety and food microbiology  Waste reduction in agriculture and food production and processing  Animal science, aquaculture, husbandry and veterinary medicine  Resources utilization and sustainability in food and agricultural production and processing  Horticulture and plant science  Agricultural economics.
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